For the cupcakes
Preheat oven to 180°C and place cupcake holders into a cupcake or muffin baking tray.
Combine the water and oil. Cream the eggs and sugar until creamy and pale
Mix the flour and salt and fold into the egg mixture. Slowly add the wet ingredients but be careful not to over-mix.
Spoon into the paper cups and bake for
12-15 minutes. Once cooked through, Allow to cool.
For the white mousse
Place vanilla pudding in a small mixing bowl and mix with the 1 cup of cold milk. Allow to set for about 10-15 minutes.
In the meantime, whip the cream until it forms soft peaks. Add to the vanilla pudding and stir gently until well combined.
Spoon into a piping bag and start decorating the cupcakes. For the candied strawberries
For the candied strawberries
Place the warm water and granulated sugar in a small saucepan and bring to the boil allowing the sugar to dissolve and the syrup reaches 'soft crack' stage (test in a little bowl with cold water. It should form firm but pliable threads).
In the meantime, place the halved strawberries on a clean glass top- cut side down. When the syrup is ready, pour some of the syrup over each strawberry. Allow to set completely. Place a candied strawberry on each cupcake just before serving!
permission of My Easy Cooking.To visit My Easy Cooking’s blog, click here.
permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.